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1
In a large bowl, mix 150g/5.5oz/3 cups of the breadcrumbs with the cheese, leek, apple and thyme.
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2
Stir in the mustard, milk and 1 of the eggs and season with salt and pepper.
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3
Shape into 12 sausages of equal size and chill for 30 minutes to firm up
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4
Preheat the grill to high and line the grill pan with foil.
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5
Beat the remaining egg in a bowl and dip each sausage in it, then roll in the breadcrumbs to coat.
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6
Lightly brush the sausages with olive oil and grill for 12 minutes, turning occasionally, until light golden and crisp on the outside
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7
Meanwhile, make the sauce.
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8
Blanch the watercress in boiling water for 2 minutes, then drain and refresh under cold running water.
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9
Finely chop the leaves and set aside.
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10
Melt the butter in a heavy-based saucepan over a low heat, stir in the flour and cook, stirring for 1 minute.
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11
Gradually whisk in the milk, increase the heat slightly and cook until thick, smooth and creamy.
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12
Season with salt and pepper, then stir in the watercress and warm through
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13
Put the cabbage and 2 tablespoons water in a saucepan and cook, covered, over a low heat for 2-3 minutes, stirring occasionally, until just tender.
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14
Add the butter and caraway seeds, season with salt and pepper and stir until the cabbage is coated
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15
Divide the cabbage on to four plates and top each portion with 3 sausages.
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16
Serve with a spoonful of watercress sauce on the side
